There’s something about curly strands of colorful veggies that thrills us, regardless of how they’re prepared. When we say “thrills”, we’re not joking around: check out this upward spiral of recipes we’ve gone all in on over the years.
Ali Maffucci, queen of all things spiralized is the ultimate resource for veggie-forward recipes geared toward all types of eaters – carnivorous bf’s, bff’s and husbands included. This updated classic comes to us from Ali’s ‘Inspiralized’ cookbook and we can’t get enough…
What guy doesn’t love meatballs, melted cheese and potatoes? With this spin on the classic Chicken Parmesan, you’ll make gluten-free chicken meatballs baked in a skillet of spiralized sweet potatoes, topped with gooey mozzarella cheese. This skillet is protein and nutrient-packed, it’s guaranteed to fill up any man and best of all: It’s shareable, so grab two forks and eat it Lady and The Tramp-style!
Chicken Meatball Parmesan Bake with Sweet Potato Noodles
Serves 6
Ingredients:
1 Tbsp extra-virgin olive oil
1 large sweet potato, peeled, spiralized
salt and pepper
1 24oz jar tomato sauce of choice (I use Victoria Fine Foods’ Tomato Herb
or Tomato Basil)
¾ cup grated mozzarella cheese
To garnish:
chopped curly parsley
For the meatballs:
1 lb lean ground chicken
1/2 tsp dried basil
1 tsp dried oregano
1/3 cup finely chopped red onion
1/4 cup freshly chopped parsley
salt and pepper
Directions:
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
Place all of the ingredients for the meatballs in a large mixing bowl and mix together. Dip your hands in water and form a golf-sized meatball and set on the baking sheet. Repeat until 8 meatballs are formed.
Transfer the meatballs into the oven, bake for 10 minutes, flip and bake another 10 minutes.
After the meatballs are flipped, place a deep, large skillet over medium-high heat. Add the oil. Once oil is shimmering, add the sweet potato noodles and season with salt and pepper. Toss and cook for 2-3 minutes to soften and then pour in the tomato sauce. Toss well and let cook for 5 more minutes or until cooked to al dente or your preference.
Once the meatballs are done, add them to the pasta mixture, spreading them out in the skillet evenly. Remove from heat and sprinkle with mozzarella cheese. Transfer to the oven and let cook for 5-10 minutes or until cheese melts.
Remove the skillet from the oven, season with salt and pepper, garnish with parsley and serve.
